I might've got a wicked bad case of DOAS..Delayed Onset of Ass-muscle Soreness from the wms. I was awesome until a few hours later when I all of a sudden had to drop off the kids at the pool...Bigtime emergency, the kind like when Finch had to go in American Pie. I'll save the rest of the details, and I hope this passes..Get it..Passes

On Friday I'll try a single scoop vs. 2 and see if that "stops" the problem.

BTW, if this is a re-occuring trend, I could give two shits (get it ) because other than that horrible one time deal, IMO the muscle pump, zero bloat, and recovery is still worth my time on the can...Plus, I'm married, so I personally don't care.

Maybe Verb and Sleazy can interject with their experience since they got some too! Could just be me..

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Is this along with your cold filtered isolate? And how much water did you use? Remember Skip made this point:

Quote:

You should be using at least 20 oz. of water to blend it with, too, so that it isn't as thick and can move through the gut as quickly as it should.

By the same token, if you are creating something that can move so quickly through your system it may be possible to make it too thin. My recommendation, if your first plan doesn't work, or even if it does and you want to add in more, would be to play with the amount of liquid you use and see if that affects anything.

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If you act sanctimonious I will just list out your logical fallacies until you get pissed off and spew blasphemous remarks.

In case anyone is wondering why this "waxy maize starch" is digested quicker and has a higher glycemic index than, say, regular corn starch, or maltodextrin (which is pretty darn high) is is because it is high in AMYLOPECTIN. Starches are usually made up of Amylose and Amylocpection.

Here is part of an article by Dan Duchaine which provides a handy explanation:

You can see that white table sugar has a moderate GI of only 65. As you will learn, many starches have a much higher GI than sucrose. Unlike starch, which uses only the alpha-amylase-glucosidase enzyme, many sugars are cleaved by other enzyme, which are less efficient. Also, both galactose and fructose are not immediately converted into glucose but have an intermediate conversion (needing additional enzymes) to glycogen in the liver. Scientists have long assumed that the highest GI foods were the mono- and di- saccharides. This is not correct. The highest GI carbohydrates are the glucose oligomers, which are starch chains between three and ten glucose molecules long, 9 such as commercially available maltodextrins derived from cornstarch. This is an embarrassing admission — I was involved in the introduction of maltodextrins into the sports supplement market in 1981, heralding them as the newest "complex carbohydrates."

Factors that Affect the Glycemic Index

GRAIN PROCESSING: The less processed a grain is, the smaller the surface area. Finely ground wheat flours might make attractive-looking, soft breads, but they are digested very quickly and thus have a higher GI.

GELATINIZATION: Inside a grain, starch molecules are grouped into dense structures called granules. Gelatinization occurs when water and heat cause the granule to swell, exposing more surface area. With enough water and heat, some starch molecules will break off, which is what happens when you heat water and wheat flour to make gravy.

STARCH COMPOSITION: There are two basic starch structures: amylose and amylopectin. Amylose is simply a straight string of glucose molecules. It looks like this:

0—0—0—0—0—0—0

Amylose is broken down slowly from the ends, like it is being eaten by Pac Man in slow motion. Amylose is also called "resistant starch" because only about 40% can be digested. Most starches have some amount of amylose in them. Uncooked cornstarch has about 70% amylose. Some types of rice have 28%; others have only 2%. The higher the amylose content, the lower the GI. Unlike the mock carbohydrates in the old starch blockers (or the prescription drug acarbose), amylose is not easily fermented. Starch blockers dump fermentable starch into the colon, causing, in polite medical language, "meteorism" (which is projectile vomiting from the opposite end).

Amylopectin, the more complex starch, has a structure that looks like this:
0
1
0
1
0—0—0—0—0—0—0—0—0
1
0
1
0
Every four or so glucose molecules, the chain branches. In this structure, our Pac Man-like enzymes can chomp away at the end of every glucose chain. There is more exposed area for the enzymes to attack, so amylopectins generally are digested faster and therefore have higher GI's.

There is one instance when this isn't true. Some new maltodextrins (usually fragmented amylose) are reduced amylopectins. A straight-chain maltodextrin has a high GI, but a branched-chain maltodextrin has a lower GI, which is why I like to use them in diet meal-replacement powders.